Baked Falafel Burgers

Recipe Box fromThe Oregonian OregonLive

Baked Falafel Burgers

The secret to these lentil burgers is soaking the dried garbanzo beans overnight, which means you have to plan ahead. Soaking the beans produces a less dense falafel than you'd get using ground, unsoaked dried beans. Don't substitute canned garbanzo beans; their water content will make the burgers fall apart as they cook.

Ingredients

1 cup dried garbanzo beans, rinsed thoroughly

1 medium onion, roughly chopped

2 cloves garlic

1/2 cup roughly chopped fresh parsley

Grated zest of 1 lemon

Juice of 1/2 lemon

1 tablespoon cumin seeds, toasted (see note)

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 tablespoon all-purpose or garbanzo bean (chickpea) flour, if needed

Instructions

In a large mixing bowl, cover the garbanzo beans by 4 to 5 inches of water, and let sit for 24 hours. Drain thoroughly.

Preheat oven to 400 degrees.

In a food processor combine the garbanzo beans, onion, garlic, parsley, lemon zest, lemon juice, cumin, baking soda, salt, black pepper and cayenne; pulse process until coarsely chopped. If the mixture isn't quite coming together, add a bit of water -- but no more than 2 tablespoons (if there's too much liquid the patties will fall apart when they're cooked). If you add water, stir in the all-purpose or garbanzo bean flour. Adjust seasonings to taste. Shape into 6 patties (it will be a fairly wet dough).

Place the patties on a well-oiled baking sheet. Bake for 15 to 20 minutes, flipping them halfway through, until golden and firm.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.